Sur La Table® White Marble Pastry Board, 16" x 20"

EXCLUSIVE

Our elegant marble board is perfect for making delicate pastries since you dont need to add much flour. The boards cool surface helps keep dough from sticking as you work with it. 20" l x 16" w. Hand wash.

Description

EXCLUSIVE
Our elegant marble board is perfect for making delicate pastries since you dont need to add much flour. The boards cool surface helps keep dough from sticking as you work with it. 20" l x 16" w. Hand wash.

Customer Reviews

This 16x20 marble pastry board exceeded my expectations. The price is very good too. Had beautiful marble countertops in my previous home, and am missing them. Now have a bit of it in my present home, and am loving it. Highly recommend this purchase

I love this marble board, the price is cheaper then I have found anywhere else and the quality is exceptional. If you make pasta, bread of any kind, or cookies on a regular basis you should really consider buying this.

I love it for kneading bread or sticky bun dough. The cool marble releases the sticky dough and it is much less messy.

It is also great for rolling out cookie dough. After using it to make Christmas cookies several friends commented how much they wish they had one, so now I'm giving them out as gifts

This pastry board is a bargain. It is larger than similar boards on the market and I like the fact that it is made of marble. I don't like using wooden boards to cut meats and vegetables due to sanitation issues. Plastic boards are OK, but they look cheap -- so I put them out of sight when not in use. This board looks elegant, it is easy to clean, it can be used as a cutting board (if you don't mind some eventual surface scrath), and it looks great on the counter next to the sink. This board is one of my favorite kitchen tools

I wanted marble countertops when I redid my cottage kitchen but EVERYONE said those are for kitchens that are looked at and not lived in . . . I am a messy cook so I opted for a dark green granite instead and this marble cutting board looks striking against the dark granite and performs equally as well as it looks. LOVE LOVE LOVE but as other reviewers have stated, it is quite heavy and a little hard on my wrists when handling so I tend to leave it out to admire but it's a pleasure rolling out cookie or pie dough. I am very pleased with this purchase. Thanks SLT

Perfect size for my 4' stainless table baking area, next to my stand mixer with room left over. It looks beautiful and was triple-boxed with foam inserts, as well. Survived the trip around the world in splendid shape.

The only advice or complaint I would offer is that the small plastic feet glued onto the bottom do not inhibit the board from sliding on most surfaces. I removed them with pliers by twisting them off. I replaced them with very thin rubberized stick-on pads made to attach to cell phones or other small devices to provide a better grip. The board now sits VERY close to the table, so it could make it more difficult to pick up if a person needed to move it for some reason. It's no problem for the rolled-top stainless table. These pads were something I already had, but there might be other types available that would give more clearance for fingers to get underneath the board while still gripping the surface for stability.

I love this marble pastry board! The quality is superb! My daughter gave this to me for my birthday, along with the French tapered rolling pin. I know this will be perfect for all my cut cookies and pie crusts! It is heavy, but that's the quality of it

I became tired of cleaning my wooden boards and having to wait for them to dry. Let's face it. If you want to make fresh pasta for dinner, fresh has to be "fast" when you have hungry mouths to feed. Since I have a small work space and because I am too paranoid to trust the cleanliness of my dark granite top, this keeps me in my comfort zone. You would just have to make sure that everyone in your house understands that knives should never be used on it. Just make sure that if you slice the dough, you move it to a softer surface. I use a small silicone mat.

Few things are more therapeutic than working to make perfect pasta late at night. I'm not sure if it really has any impact on getting you close to perfect pasta elasticity, but I do appreciate that the board stays cold in my kitchen as I work the dough.

This is a fabulous marble pastry board. For anyone who bakes pies and such, this item makes the job so much easier. I love mine. Sur La Table offers exceptional customer service and I have become a loyal customer as a result.

I should have bought this years ago to go with my marble rolling pin. For anyone who bakes, this is an absolute must-have. I've been without one for way too many years - but now my pastry making will be such a pleasure. I rolled out pizza dough last night and was amazed at how almost effortless it was.

The only negative is the weight.....it's almost ridiculous. I don't have counter space to leave it out, so I need to set it up on the counter, against the tile wall and underneath the cabinets. It's extremely secure but I just have to be really careful when I pick it up and move it to the kitchen table. If you're lucky enough to set it permanently on a counter-top or kitchen island, you will have a win/win!

It's truly a beautiful board. It looks pretty magnificent in my kitchen, and I'm very, very happy I bought it.

I was so excited to receive this item, but as soon as I took it out of the box I was disappointed. Instead of the beautiful light, mostly white marble shown in the photo, the one I got is almost entirely gray with and looks completely different. I understand that with a product of this nature variances in color are to be expected, but I expected Sur La Table to have some measure of quality control in place. This is not a slight variation - this looks completely different and unattractive.

My mom's birthday was coming up and I wanted to get her a gift. She loves white Carrara marble, and she hates when flour falls off of the island counter when she is making pizza or cookies or something. So this White Marble Pastry Board was perfect.

I use it as "drain" board to protect my carrara marble countertop. I can leave it out, and it's just as pretty as the countertop. When I wash dishes, I just throw a towel over it and put the wet dishes on it.

Can this board be chilled in the refrig or freezer before working with dough? If so, what is the temp range for use? How long do you think it will stay cold? I'm hoping it will work something like a chilled pastry table :-

A shopper on Nov 10, 2011

Best Answer:- It is ok to put this board in the either refrigerator or freezer before working with dough.- The available temperature range for use is about: minus 4 ~ 15 degrees in Celsius for freezer, 4 ~ 7 degrees in Celsius for refrigerator.- To keep the cold temperature will be: approx. 55 minutes for freezer & approx. 25 minutes for refrigerator after the board chilled into 24hours in freezer and refrigerator

Of course it can be chilled. There is no given temperature range and I don't really think there would be. It's a ROCK! And the length of time it stays cold will depend on the temperature of the room, right? If it gets warmer than you want it, just put a zip lock bag full of ice on it for a couple of minutes and it will get cold again. Or, thinking ahead, you can always put it on top of a bag of ice before you begin. I do that when I make croissants

I wouldn't. First of all, you shouldn't ever use a knife to cut on a hard surface as you would dull your knife. Always use a cutting board. Secondly, you might scratch or mar the surface of the marble which would mess you up later on when rolling pastry, etc. Using a rolling pastry cutter would be fine, though because the cutter isn't sharp

I bought the marble pin and board and had a really terrible time rolling out pastry dough for a pie. The dough stuck really badly to the board and pin and I had to keep adding flour to stop the sticking. I've made crusts before without issues, but this was bad. Is there a tutorial or explanation on how the marble should be used? It's the only thing I can image made a difference. Is it possible that the board and pin were too warm???

Best Answer:I found the marble stays cool and that is why it is so good for dough that you don't want to continue to rise while you are working on it. You might try a drop of olive oil and then wipe it off, kind of like seasoning a cast iron pan only less oil. It is also awesome for making peanut brittle!

Best Answer:If there are solid food parts on your pastry board, before you use water or a wet cleanser you will want to scrape any dried food parts with a rubber spatula, as metal or hard plastic utensils could scratch your pastry board.To wash your board you may use a solution of warm water and mild detergent and rinse thoroughly with clean water. Do not apply detergent directly to the board or leave the water/detergent solution on your board for a long period of time. Because marble is a porous stone the soap could linger and affect the taste and/or smell of anything prepared on your board.To remove a stain from your board you can prepare a solution of 1/4 cup of baking soda plus just enough water to create a thick paste. To prepare the stone for the solution you will want to dampen the stained area with distilled water to open up the pores of the affected area. Next, apply the paste to the stained area, cover the paste with plastic wrap, and tape down the edges to seal the area of the board. Leave the paste on the stain until the paste dries. The solution will pull the stain out of the stone as it dries. Once the solution dries, wipe the baking soda off and rinse the stain. If any stain remains repeat all of the previous steps

Marble is a porous material so you wouldn't want to use anything like bleach on it. I have a marble board and I use soapy water making sure I rinse it well. I have sprayed isoprophyl alcohol on it to clean after using raw eggs, but then I always follow that with using Countertop Magic (tm)

Best Answer:Perfect for making delicate pastries, since you don’t need to add much flour—cool surface helps keep dough from sticking. Hand wash. This item is made in Taiwan and held to the highest standard of safety and quality.

You've probably already received an answer but your question reminded me that I neglected to mention in my review that the feet were not 100% level so there was a bit of a wobble when I used this. It wasn't bad but just enough to be annoying.If anyone else has the same question, no, it's not non-skid but the board is extremely heavy so you would have to push pretty hard for it to move around

I just purchased this and have not yet rolled out dough on it but did notice there are 6 feet and they are hard plastic, not rubbery. It is very heavy though and I will use it up against the baseboard. Rubbery feet would have been better but again, I haven't tried it yet

Best Answer:I wouldn't. Marble tends to stay cold. If you put a hot object on it, it might shatter from the shock. Your marble slab is a beautiful piece of equipment. Be nice to it and it will be your friend forever

Although I'd like to use this board to make pastries, cookies, and other baked goods, I'd love it if I could also use it as a marble slab in cooling hot sugar to make candies like taffy. Does anyone know if it's heat resistant for very high temperatures (up to probably about 300 degrees F)

A shopper on Sep 24, 2013

Best Answer:Yes, you should be able to use this board for making candy. In fact, it is recommended for tempering chocolate

Best Answer:It really is neither. It is real marble. It is rather smooth to the touch, shiny if the light hits it just right and very cool to the touch which is why it is great for all types of dough. Hope this helps.

Best Answer:The board does have slip feet in the same material (marble). Since the board is so heavy, it really doesn't slide around much. I store it on my counter with my keurig maker on it and no problems.

I realize that the marble board is heavy, but I am concerned about its staying in place, not sliding around when pastry is being rolled out. How is the stability?

A shopper on Oct 27, 2014

Best Answer:I bake bread nearly every day and I use this marble board to knead the dough on. I have had no issues what so ever with it moving during this process. There are little grip "feet" under this board which help it to stay put while you are working with it. Great product, I have two of them!

The board is not as stable as I had hoped. The plastic feet make it bit slippery as you put more pressure when rolling the dough. So, I put a wet towel underneath so that the feet rest on the towel. This makes it stable.